15 Minute Doughnuts

There is a reason why I only have one other doughnut recipe on my blog…I have no self-control when it comes to doughnuts. Many other desserts and treats I can have a bite or two and move on, but doughnuts? Now that’s a different story! I have bookmarked so many different doughnut recipes, but ultimately I usually pass them up when it comes time to make something because I know the outcome will be too tempting. And don’t get me started on the whole baked doughnut recipes. Yes, they may be better for you, but I don’t eat doughnuts nearly enough to necessitate purchasing a special baking doughnut pan. And besides that, if I am going to indulge in a doughnut-it better taste amazing!

When I stumbled across this recipe for 15 minute doughnuts I nearly fainted! No yeast, no waiting for the dough to rise, no resting the dough? Count me in! Could these doughnuts really be ready in only fifteen minutes? That’s faster than running down to the local bakery and picking up a dozen! Needless to say, it didn’t take long before I had to give this recipe a whirl. These doughnuts were incredible and lived up to their claim of only taking 15 minutes to make! Lightly spiced and rolled in a cinnamon sugar crust…does it get any better than this? 😀

Directions:

Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
While the oil is heating, in a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and allspice; set aside.
In a medium bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combined.
In a small bowl, combine the sugar and cinnamon for the doughnut coating; set aside.
Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball. Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with a slotted spoon and drain onto a paper towel lined plate. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

It seems impossible.. maybe it’s more of those cake-type of donuts that I much prefer over the yeast risen ones.. Well, I like those two, but in the morning with coffee, nothing beats this kind of donut!! *sigh* well, or at night just before bed.. xo Smidge

mmmmmm! they look delicious!! and those strawberry shortcake cookies from one year ago, mmmm, those are awesome too. Maybe I should make some, it’s been awhile. We had strawberry shortcake pancakes for breakfast, so maybe we should make it a strawberry shortcake day… with doughnuts 😉

I too have no self control when it comes to donuts. When my sister and I were kids, my dad would take us to our small town’s donut shop every Thursday before he drove us to school. Those trips are pretty much one of my best memories ever.